This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.

Put cukes and onion in a wide, shallow container and glug in enough vinegar to partially cover them. (Deep, narrow containers are best avoided because more of the cukes will be above the juice.) Add about 1 tablespoon of water per cucumber. *Optional: Add a splash of olive oil (helps prevent them sticking together) and about a tablespoon of sugar to start — you can adjust it later. I usually start with two heaping tablespoons of mint, slightly more parsley, if I am using 4 medium cukes. Try a teaspoon or two of basil and dill (I usually use dried for these, unless I happen to have fresh on hand) as they are not the dominant flavours. Put in fridge to chill for several hours, stirring occasionally to make sure all cukes get marinated. Taste and adjust sugar and other seasonings. Some people like it really sweet or really minty, others don’t. Light and refreshing on a hot summer day, it is malleable to your taste.

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Haven’t tried the mint but with 30 feet of the stuff on the back of the house, I’ll have to give it a shot. I have added soy sauce which, of course, gives color, but also adds an interesting flavor. However, this is a versatile, tangy, and refreshing summer salad that can be made well ahead of use or in quantity as left-overs are welcome.

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